Vanegas 2012 Chemistry Projects
| 3rd Period |
Project Title |
| Matt and Ben |
Effect of temperature on reaction kinetics of three gas-producing reactions |
| Camille and Chinaza |
Measurement of energy absorbed/released during phase changes of ice and hot ice (sodium acetate) |
| Ben and Jonah |
Extraction and purification of agar from different species of seaweed |
| Sophia and Lexi |
Comparison of carbon dioxide levels in homemade and commercial carbonated beverages |
| Krista Chloe and Rachel |
Antibacterial effects of benzyl peroxide and salicylic acid |
| Amelia and Ryan |
Comparison of metabolism and heart rate of Daphnia following exposure to a food-based, color-changing energy drink and a commercial energy drink |
| 4th Period |
|
| Nick and Amy |
pH-sensitivity of pigments derived from seaweed |
| Reid |
Titration of vitamin C present in conventionally grown vs. organic food sources |
| Ben and John |
Comparison of fluoride content, hardness, and lead content of tap water and bottled water |
| Ruth Ariana and Lily |
Use of teas as pH indicators and production of color-changing watercolor paint |
| Max and Jeron |
Effect of acid rain on building materials (and protective effect of coatings) |
| Tyler and Tom |
Effect of magnet composition on denaturation |
| Josh and Cameron |
Effect of electrolytes on foaming agent sodium laurel sulfate |
| 5th Period |
Project |
| Peter and Karl |
Comparison of water purification methods for removing nitrates, phosphates, and hardness |
| Matt and Michelle |
Comparison of the effects of homemade and commercial sports drinks on heart rate and rate of respiration in Daphnia |
| Claire and Lauren |
Comparison of zone of inhibition produced by commercial and homemade soaps |
| Ashley and Perrin |
Reaction kinetics of a chemiluminescent reaction |
| Lorenzo and Adam |
Analysis of crystal structures of commercial and homemade chocolates |
| David and Steven |
Effect of source on quality and quantity of ethanol produced |